Prepare the Zesty Slaw by combining shredded cabbage, grated carrots, and chopped cilantro. In another bowl, whisk together mayonnaise, lime juice, apple cider vinegar, honey (if using), salt, and pepper until smooth. Toss the dressing with the cabbage mixture, combine, and refrigerate for 20 minutes to meld flavors.

Make the Creamy Taco Sauce by blending sour cream, mayonnaise, chipotle peppers in adobo, lime juice, garlic powder, cumin, and salt until creamy. Adjust thickness with water or milk if necessary. Transfer to a bowl, cover, and refrigerate.

Prepare the Crispy Fish by patting dry the fish fillets and seasoning both sides with salt, pepper, smoked paprika, garlic powder, cumin, and chili powder. Set up a dredging station with flour, eggs, and panko breadcrumbs.

Cook the Fish using your preferred method: Pan-frying in oil for 2-4 minutes per side, baking at 425°F for 12-15 minutes, or air frying at 400°F for 8-12 minutes.

Assemble the Bowls with a base of cooked rice or quinoa, topped with crispy fish, zesty slaw, and drizzled with creamy taco sauce. Add optional toppings like cilantro or lime wedges.

Serve Immediately while the fish is warm and crispy for the best taste experience.